Spicy olive dip

Ingredients for 1 servings:

• 400 g olives, pitted or stuffed with peppers
• 1 onion(s)
• 2 garlic cloves
• ½ bell pepper(s), red
• ½ bunch parsley
• 120 g Parmesan, grated
• 100 g sour cream or crème fraîche
• 2 tbsp olive oil
• 3 tbsp capers
• 2 tbsp balsamic vinegar
• ½ tbsp pepper, freshly ground black
• 3 drops of Tabasco

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place whole olives in the blender, chop finely for about 30 seconds, and then remove from the blender. Peel and roughly chop the onion and garlic. Wash and trim the bell pepper and cut into bite-sized pieces. Wash the parsley and pick off the leaves. Place the onion, garlic, parsley, Parmesan, sour cream or crème fraîche, olive oil, capers, balsamic vinegar, pepper, and Tabasco in the blender and blend for about 1 minute. Add the olives and blend briefly, then season to taste. Remove the dip from the blender and pour into a bowl. Garnish with bell pepper pieces and chill before serving.